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Chefs Apprentice Jobs in Memphis, TN (NOW HIRING)

Peabody Hotels & Resorts

Capriccio Cook

Memphis, TN · On-site

$13.50 - $18.25/hr

Meet with Chef/Sous Chef to review assignments, anticipated business levels, changes and other ... Culinary college degree, Certification of culinary training or apprenticeship. * Previous ...

St. Jude Children's Research Hospital

Sr. Cook

Memphis, TN · On-site

$13.50 - $18.25/hr

... Sous Chef in creating recipes for station rotation menus. Assist the Purchasing Manager in ... Jude Culinary Apprentices. Present food using proper presentation techniques. Set up for meal ...

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COOK II

Tunica Resorts, MS · On-site

$12.50 - $16.75/hr

Consistently prepares hot or cold food selections to standards established by the Executive Chef ... Apprentice for Certification preferred. * Knowledge and ability to use all kitchen tools and ...

PENN Entertainment, Inc.

COOK II

Tunica Resorts, MS

$12.50 - $16.75/hr

Consistently prepares hot or cold food selections to standards established by the Executive Chef ... Apprentice for Certification preferred. * Knowledge and ability to use all kitchen tools and ...

1st Jackpot Casino Tunica

COOK II

Tunica Resorts, MS · On-site

$12.50 - $16.75/hr

Consistently prepares hot or cold food selections to standards established by the Executive Chef ... Apprentice for Certification preferred. * Knowledge and ability to use all kitchen tools and ...

1st Jackpot Casino Tunica

COOK II

Tunica Resorts, MS

$12.50 - $16.75/hr

Consistently prepares hot or cold food selections to standards established by the Executive Chef ... Apprentice for Certification preferred. * Knowledge and ability to use all kitchen tools and ...

1st Jackpot Casino Tunica

COOK II

Tunica Resorts, MS · On-site

$12.50 - $16.75/hr

Consistently prepares hot or cold food selections to standards established by the Executive Chef ... Apprentice for Certification preferred. * Knowledge and ability to use all kitchen tools and ...

1st Jackpot Casino Tunica

COOK II

Tunica Resorts, MS · On-site

$12.50 - $16.75/hr

Consistently prepares hot or cold food selections to standards established by the Executive Chef ... Apprentice for Certification preferred. * Knowledge and ability to use all kitchen tools and ...

1st Jackpot Casino Tunica

COOK II

Tunica Resorts, MS · On-site

$12.50 - $16.75/hr

Consistently prepares hot or cold food selections to standards established by the Executive Chef ... Apprentice for Certification preferred. * Knowledge and ability to use all kitchen tools and ...

1st Jackpot Casino Tunica

COOK II

Tunica Resorts, MS · On-site

$12.50 - $16.75/hr

Consistently prepares hot or cold food selections to standards established by the Executive Chef ... Apprentice for Certification preferred. * Knowledge and ability to use all kitchen tools and ...

All JobsChefs Apprentice JobsChefs Apprentice Jobs in Memphis, TN

Chefs Apprentice information

See Memphis, TN salary details

$11

$21

$36

How much do chefs apprentice jobs pay per hour?

As of Aug 25, 2026, the average hourly pay for chefs apprentice in Memphis, TN is $21.39, according to ZipRecruiter salary data. Most workers in this role earn between $16.83 and $23.37 per hour, depending on experience, location, and employer.

What is a chefs apprentice?

Chefs Apprentices are individuals who are training under the supervision of experienced chefs to learn the skills and techniques needed for a culinary career. They typically work in professional kitchens, assisting with food preparation, cooking, and kitchen organization while gaining hands-on experience. Apprenticeships allow them to develop their culinary abilities, understand kitchen operations, and learn about food safety and hygiene. This role often serves as a stepping stone to becoming a qualified chef and can include both on-the-job training and formal education.

What are the key skills and qualifications needed to thrive as a chefs apprentice, and why are they important?

To thrive as a Chef's Apprentice, you need a basic understanding of culinary techniques, food safety, and kitchen operations, often gained through entry-level training or culinary school. Familiarity with commercial kitchen equipment, knife skills, and food handling certifications such as ServSafe are typically required. Strong work ethic, attention to detail, and the ability to work well under pressure are essential soft skills in this role. These skills and qualities ensure efficient kitchen operations, high-quality food preparation, and a positive learning experience under the guidance of experienced chefs.

What are some common challenges faced by a chefs apprentice and how can they be overcome?

As a Chef's Apprentice, you may encounter challenges such as adjusting to fast-paced kitchen environments, mastering basic knife skills, and managing time effectively during busy service hours. It's normal to feel pressure at first, but seeking feedback from experienced chefs, practicing foundational techniques regularly, and maintaining a positive, adaptable attitude can help you succeed. Building strong communication skills and being proactive in assisting team members will also support your growth and integration within the kitchen brigade.

What is the difference between Chefs Apprentice vs Line Cook?

AspectChefs ApprenticeLine Cook
CredentialsMay require culinary school or basic certificationsTypically no formal credentials, on-the-job training
Work EnvironmentLearning-focused, supervised, often in training kitchensFast-paced, high-pressure kitchen stations
Employer & Industry UsageEntry-level position in culinary establishmentsMid-level role, responsible for specific kitchen stations

Chefs Apprentices are entry-level trainees gaining foundational skills, often in a structured learning environment. Line Cooks are more experienced, responsible for preparing dishes on specific kitchen stations. While both roles work in kitchens, Apprentices focus on learning, whereas Line Cooks execute specific tasks efficiently.

What cities near Memphis, TN are hiring for Chefs Apprentice jobs?

Cities near Memphis, TN with the most Chefs Apprentice job openings:

Chefs Apprentice jobs near you

Capriccio Cook

Peabody Hotels & Resorts

Memphis, TN • On-site

$13.50 - $18.25/hr

Full-time

Re-posted yesterday

Job description

Description
  1. Maintain and strictly abide by state sanitation/health regulations and TPO requirements.
  2. Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
  3. Maintain complete knowledge of and comply with all departmental policies and procedures.
  4. Meet with Chef/Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
  5. Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations that compromise the department's standards and delegate tasks to correct these situations.
  6. Complete opening duties:
  • Set up workstation with required mis en place, tools, equipment and supplies according to standards.
  • Inspect the cleanliness and working condition of all tools, equipment and supplies. Ensure everything complies with standards.
  • Check production schedule and pars.
  • Establish priority items for the day.
  • Inform the Sous Chef of any supplies that need to be requisitioned for the day's tasks.
  • Transport supplies from the storeroom and stock in designated areas.
  1. Inspect the cleanliness and organization of the line and workstations; rectify any deficiencies. Maintain throughout the shift.

Requirements
  1. 2 years' experience as a Cook at a 4-5-star hotel or restaurant.
  2. Food handling certificate.
  3. Fluency in English, both verbal and written.
  4. Compute basic arithmetic.
  5. Provide legible communication.
  6. Comprehend and follow recipes.
  7. Ability to:
  • perform job functions with attention to detail, speed, and accuracy.
  • prioritize and organize, delegate work, and follow through.
  • be a clear thinker, remaining calm and resolving problems using good judgment.
  • follow directions thoroughly.
  • understand guests' service needs.
  • maintain confidentiality of guest information and pertinent hotel data.
  • work well under pressure, meeting production schedules and timelines for guests' food orders.
  • maintain good coordination.
  • transport cases of received goods to the workstation; pots and pans of food from storage/prep areas to the serving line.
  • work an 8-hour shift in hot, noisy, and sometimes closed conditions.
  • work with all products and food ingredients involved.
  • use all senses to ensure quality standards are met.
  • differentiate dates.
  • operate, clean, and maintain all equipment required in job functions.
  • supervise, train and direct employees; give corrections when needed.
  • plan and produce centerpiece displays and banquet trays.
  • comprehend and follow recipes.
  • expand and condense recipes.
  • produce creative and artistic food work.
  • perform job functions with minimal supervision.
  • work cohesively with co-workers as part of a team.
  • motivate staff and maintain a cohesive team.
  • satisfactorily communicate with guests, management and co-workers in a courteous, empathetic and discreet manner.
  • maintain regular and punctual attendance.
  • adhere to Peabody grooming standards.
  • uphold and exemplify Peabody Service Excellence®.

Desirable:
  1. High school graduate or equivalent vocational training certificate.
  2. Culinary college degree, Certification of culinary training or apprenticeship.
  3. Previous supervisory experience.
  4. Fluency in a second language, preferably Spanish.
  5. Sanitation certificate.
  6. Expand and condense recipes.
  7. Previous guest relations training.
  8. Artistic talent.

PHYSICAL ABILITIES
Essential:
  1. Exert physical effort in transporting 50 - 100
  2. Endure various physical movements throughout the work areas.
  3. Reach 6
  4. Remain in stationary position for 2-3 hours throughout work shift.

ESSENTIAL JOB FUNCTIONS
  1. Maintain and strictly abide by state sanitation/health regulations and TPO requirements.
  2. Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
  3. Maintain complete knowledge of and comply with all departmental policies and procedures.
  4. Meet with Chef/Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
  5. Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations that compromise the department's standards and delegate tasks to correct these situations.
  6. Complete opening duties:
  • Set up workstation with required mis en place, tools, equipment and supplies according to standards.
  • Inspect the cleanliness and working condition of all tools, equipment and supplies. Ensure everything complies with standards.
  • Check production schedule and pars.
  • Establish priority items for the day.
  • Inform the Sous Chef of any supplies that need to be requisitioned for the day's tasks.
  • Transport supplies from the storeroom and stock in designated areas.
  1. Inspect the cleanliness and organization of the line and workstations; rectify any deficiencies. Maintain throughout the shift.
  2. Start prep work and production of items needed for the day.
  3. Select, clean and prepare fruits and vegetables.
  4. Produce salads, fruit/vegetable/cheese/meat mirrors, trays and centerpieces for Banquets and buffets. Display items attractively and to specified requirements.
  5. Prepare amenity orders for Room Service in accordance with specified requirements and club standards.
  6. Check HSI printer at the workstation; ensure that it is in working order and there is enough paper available for the shift.
  7. Prepare and produce hot and cold menu items in designated F&B outlets.
  8. Prepare all dishes following recipes and yield guides, according to department standards.
  9. Inform the Sous Chef of any shortages before the item runs out.
  10. Monitor performance of assigned staff and ensure all procedures all completed to the department standards; rectify deficiencies with respective personnel.
  11. Assist wherever required to ensure optimum service to guests.
  12. Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to guests.
  13. Inform the Sous Chef of any excess items that can be used in daily specials or elsewhere.
  14. Maintain production charts according to departmental standards.
  15. Maintain proper storage procedures as specified by Health Department and TPO requirements.
  16. Minimize waste and maintain controls to attain forecasted food cost.
  17. Disinfect and sanitize cutting boards and worktables.
  18. Transport empty, dirty pots, and pans to the pot wash station.
  19. Direct and assist Stewards to make clean up a more efficient process.
  20. Breakdown workstation and complete closing duties according to department standards:
  • Return all food items to the proper storage areas.
  • Rotate all returned products.
  • Wrap, cover, label, and date all items being put away.
  • Straighten up and organize all storage areas.
  • Clean up and wipe down food prep areas, reach-ins/walk-ins, and shelves.
  • Return all unused and clean utensils/equipment to the specified locations.
  • Ice down hot items from the steam table to HACCP specifications.
  • Turn off all equipment not needed for the next shift.
  • Restock items that were depleted during the shift.
  1. Ensure all assignments are completed before they sign out.
  2. Review status of work and follow-up actions required with the Sous Chef before leaving.
  3. Document pertinent information in logbook.
  4. Successful completion of the training/certification process.

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